For the cake:
- 12 tbsp. (6 oz.) unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 3 cups fresh or frozen cranberries
- 2½ cups all-purpose flour
- 2½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1½ cups granulated sugar
- Zest and juice of 2 lemons, divided
- 1½ tsp. vanilla extract
- 3 large eggs
- ¾ cup buttermilk
For the glaze:
- 1 cup confectioners’ sugar
- 1½ tbsp. lemon juice
- Preheat the oven to 350˚ F. Grease a bundt pan with butter. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries over the sugar. In a medium bowl, combine the flour, baking powder, baking soda and salt; whisk to blend.
- In the bowl of an electric mixer combine the granulated sugar with the zest from the lemons. Rub the zest into the sugar with your fingertips until the sugar is infused with the lemon fragrance. Add the butter to the bowl with the lemon sugar and beat on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as needed.
- In a measuring cup, combine the buttermilk with 2 tablespoons of the lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk mixture, beginning and ending with the dry ingredients and mixing each addition just until incorporated. Spread the batter into the prepared pan over the cranberries.
- Bake about 50-55 minutes or until golden brown on top and just set. Transfer to a wire rack and let cool about 15 minutes. Invert the cake onto a serving platter, remove the pan and let cool completely. (I waited 15 minutes and my cake fell apart slightly when inverting. Next time, I’ll wait longer.)
- Combine the confectioners’ sugar with 1½ tablespoons of the lemon juice in a small bowl and whisk until smooth. Drizzle the glaze over the cake and let set before slicing and serving.